I’ve been into trying different fish lately. I typically grill or smoke salmon, and that’s probably still my favorite, but I’ve been wanting to get back to my Texas roots lately, so I’ve been picking up some of the old kinds of fish that are typically caught in the Texas gulf.
This week, grouper is on the menu. I put my favorite spice blend on it, which I’ve recently tweaked to perfection, and put it on a nice hot grill just long enough to cook it to perfection.
Southern Style Grilled Grouper
- 1 lb. Grouper fillets
- 1/4 teaspoon minced onions
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon lemon pepper
- 1/8 teaspoon cumin
- 1/8 teaspoon smoked paprika
- Mix all the spice rub ingredients together and remove the grouper from the refrigerator. Cover all surfaces of the fish with a light to medium covering of the spice rub and gently rub into the grouper. Let this rest in a container outside of the refrigerator to allow it to reach room temperature before putting it on the grill.
- Get your grill going and achieve a medium hot grill. Place the grouper fillets in a grill basket or on a grill screen with smaller holes to keep the fillet from falling apart and crumbling through the grill as it gets closer to done. Cook for approximately 5 to 6 minutes per side. You only need to flip it once on the grill.
- Note: If you're unsure of whether it's fully cooked or not, you can test it with a digital meat thermometer at the center of the thickest part of the fillet. The temperature should read approximately 135° F.